Cheesy Polenta Medallions with Sausage Stew

  • Difficulty: Difficult
  • one hour and 25 minutes
  • 6 servings
Cheesy Polenta Medallions with Sausage Stew

Let’s bring together polenta with a deliciously meaty stew made from sausage meat and mildly sweet butternut squash. All covered with gooey parmesan. We encourage you to make your own polenta because there’s no better one than the one you toiled for. So, follow our steps and then get playful by cutting the polenta in rounds. You can choose any cutter form or size, actually.

Ingredients Needed for Cheesy Polenta Medallions with Sausage Stew

1 tablespoon olive oil
1 small red onion, minced
8 ounces of sausage meat
7 ounces of butternut squash, cubed
½ cup canned tomatoes
salt
pepper
2 cups of water
⅔ cup cornmeal
3 ounces of butter (6 tablespoons)
½ cup parmesan, grated
6 ounces of baby spinach
2 shallots, minced
2 teaspoons of balsamic vinegar

How to Cook Cheesy Polenta Medallions with Sausage Stew

  1. Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the sausage meat and turn the heat to medium. Cook and occasionally stir until it browns.
  3. Add the butternut squash and stir it in. Do the same with the canned tomatoes. Season with salt and pepper, add 1/4 cup of water, cover with the lid and simmer for 15 minutes. Set aside.
  4. Pour 2 – 2.5 cups of water in a medium cooking pot over low heat. Salt it and bring it to a simmer.
  5. Gradually add the cornmeal while continuously whisking. Cook and whisk for 15 minutes.
  6. Transfer the polenta to an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish and spread it evenly. Let it cool.
  7. Cut polenta medallions using a 3-inch cookie cutter. We’ve got 6 of them. Place 5 of them in a roomy round baking pan. Cut the 6th one so that it fits right in the middle of them.
  8. Top each one with 1 tablespoon of butter and bake for 8 minutes at 360⁰F/180⁰C.
  9. Remove from oven and top with the sausage-squash stew and grated parmesan. Bake for 10 minutes at 360⁰F/180⁰C.
  10. Add the baby spinach, shallot, and balsamic vinegar to a bowl. Season with salt and mix. Serve with polenta rounds.

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